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A cold-blooded, backboned, aquatic animal that lives in every region of the world. Fish are harvested for their highly nutritious meat and for the oil that is extracted and used as a food product or as an ingredient for a wide variety of commercially prepared products.

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

A strange-looking fish that is firm textured and has delicious tasting meat, similar to that of lobster or chicken.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

An amber red to reddish brown colored Sauce produced as a liquid byproduct from fermenting salt-cured fish.

Common in Asian cuisine, this round-shaped food is a meatball-like product made from fish meat that is most often sold by street vendors as well as restaurants.

A common Jewish food, Gefilte fish is made from bits of fish that are formed into either a fish cake or a fish ball to be served as a hot or cold food dish.

This kitchen tool is made to easily remove the scales attached to the skin of a fish that will be prepared and cooked whole.

An ocean fish that commonly jumps out of the water and glides airborne over the surface for a distance of 10 to 20 feet.

A lean saltwater fish with flesh that is tender, white, and mildly sweet. The Striped Bass is a saltwater fish that migrates to fresh water to spawn.

Also referred to as a Dolphinfish (but unrelated to the well known dolphin species of fish that is a mammal), a Dorado, or a Mahimahi, this fish is found worldwide in tropical ocean waters.

Fish fillets that have been cured with smoldering, aromatic hardwood. Placed into a smoking chamber, the fish filets are exposed to smoke from the burning wood gives which provides a distinctive smoky flavor and aroma.

A method, passed down by Native Americans, of cooking meat or fish on a seasoned wooden board. The food takes on some of the flavor from the wood while cooking, which is generally done by baking or broiling.

A lean saltwater fish with flesh that is tender, white and mildly sweet flavored. It is a versatile fish that can be used for many purposes but when grilling, it is best to place the fish in a fish basket because rockfish does not hold together well.

Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced after the meat has been salted, dried and often fermented, providing a salty overtone and a distinct aroma.

A saltwater fish that consists of many species. Some of the common species are red snapper, gray snapper, yellowtail snapper, and mutton snapper.

A fish classification, including species such as trout, bass, cod, pike, snapper and salmon, which has a backbone along its upper body with a fillet located on both sides.

talapia, tolapia, tilopia,

A warm water fish that has a medium textured, dark flesh that turns brown when cooked. It has a good flavored flesh, which has a high fat content.

A round freshwater fish, which is found worldwide. There are several varieties of trout, including rainbow, brook, and lake.